VEGAN CARROT MUG CAKE
It is such a super moist delicious, fluffy, oil-free cake bursting with spices and flavor, thanks to freshly grated carrots and cinnamon, ginger, and nutmeg. It is ready in just 5 minutes and is the perfect dessert when you want something sweet that is easy to make and only takes a few simple ingredients.
I love to use white whole wheat flour for these mug cakes because cooking a cake instantly like this can sometimes give an off texture. The white whole wheat gives a tender, fluffy crumb. It works better than white all-purpose flour. White all-purpose flour makes it a tad more gummy. You can still use it but just an fyi.
HOW TO MAKE VEGAN CARROT MUG CAKE
First, combine the dry ingredients in a separate bowl.
Combine the wet ingredients and stir until just moistened.
Cook until fluffy and a toothpick comes out basically clean. Cool a few minutes and then serve with vegan vanilla ice cream or whipped cream. Top with more cinnamon and walnuts!
OR, if you want a traditional cream cheese icing, you can use the icing from my cinnamon rolls (divide it by 4) or use the vegan cream cheese icing from my cinnamon roll oatmeal!
MORE VEGAN MUG CAKES
VEGAN CARROT MUG CAKE
Make this incredibly easy and quick vegan carrot cake mug cake in just 5 minutes! Healthy and made with white whole wheat for a more nutritious result, which also makes the cake more tender. So delicious and also oil-free!
Ingredients
- 4 tablespoons (28g) white whole wheat flour (SEE NOTES below)
- 2 tablespoons (14g) superfine blanched almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch ground nutmeg
- 1/8 teaspoon fine sea salt
- 2 tablespoons (30g) pure maple syrup
- 2 tablespoon (30g) almond milk
- 2 tablespoons (16g) shredded carrots
Topping
- cinnamon, vanilla ice cream and walnuts
NOTE
- I use this scale.
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
Instructions
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To a medium bowl, combine the flours, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk well.
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Add the syrup, milk and carrots and gently stir until well moistened. The batter will be rather thick but should not be stiff.
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Pour the batter into a small coffee mug, as this cake is not real tall, so a large mug will be too much.
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Cook in the microwave for 1 minute and 15 seconds up to 1 min 30 seconds. The top should be dry looking and a toothpick basically come out clean.
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Cool a minimum 5 minutes before eating, as it will be too hot and undercooked a bit still if eaten too quickly! Do not skip this step!
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Serve with ice cream, vegan whipped cream and an extra sprinkle of cinnamon and crushed walnuts!
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OR, if you want a traditional cream cheese icing, you can use the icing from my cinnamon rolls (divide it by 4) or use the vegan cream cheese icing from my cinnamon roll oatmeal!
Notes
